Hella Cucurbita

Roasted Butternut Squash Curry Hummus Spread

I cannot guarantee you won’t turn into squash after eating all this. I know I did. and yet I wonder why people keep following me with giant knives…

Curried Roasted Butternut Squash Hummus Spread:

2 cups (400 g) chopped roasted butternut squash
15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed
1 big clove garlic, grated
1 tablespoon (15 ml) extra-virgin olive oil
1/4 cup (64 g) tahini
2 tablespoons (30 ml) fresh lemon juice
1 generous tablespoon (6 g) curry powder
1 teaspoon ground cumin
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper, to taste

Place all the ingredients in your food processor or blender, process until smooth, scraping sides with a rubber spatula once or twice.
Serve chilled, at room temperature, or even warm, with crackers, pita bread, chips…

Yield: about 3 cups


No picture for what follows: I was too hungry and too greedy for it. but you’ve seen scrambled tofu before, haven’tcha?

Pumpkin Tofu Scramble:

1 tablespoon (15 ml) peanut oil
2 cloves garlic, grated
1/3 cup (53 g) chopped onion
1/4 cup (30 g) nutritional yeast
1/4 teaspoon ground black pepper, to taste
1/2 teaspoon fine sea salt
1 teaspoon dried sage
1/8 teaspoon grated nutmeg
1/2 teaspoon paprika
1/2 teaspoon dried oregano
16 ounces (454 g) firm tofu, drained and crumbled
1 1/2 cups (366 g) pumpkin purée

In a large skillet, heat the oil on medium. Cook garlic and onion until tender and fragrant.
Add yeast, pepper, salt, sage, nutmeg, paprika, and oregano. Cook for 1 minute.
Add tofu, cook until slightly browned, about 5 minutes. Stir in pumpkin and cook until just heated through, about 2 minutes.

Yield: 2 to 4 servings

  • I haven’t thought of adding pumpkin to tofu scramble! And the spread is beautiful. One of my favorite bands is The Gourds, by the way, so that would be the perfect soundtrack for this dish.

  • Nicole says:

    Oh man! I’m making that hummus today, no doubt about it.

  • Celine says:

    River: you might be onto something. I’ll be sure to dive in headfirst the next time I slap the stuff onto bread. I’ll keep you posted. or, you know, curse you for suggesting it if it doesn’t pan out and leaves me covered in zits.

    JohnP: you know, if you have too many of them…I’m right here?

    Lisa: The Gourds? best band name EVER.

    thsnk you for visiting, and have a great weekend! hope it’s not too cold where you’re at. if it is, all the more reason to stay in & spend the day cooking/baking, I suppose.

  • Joanna says:

    i eat so much hummus when it’s in the house. i don’t know if that’s a bad thing or not because it is good for you, right? haha

    love the pumpkin tofu scramble. do you know how many ounces are in a standard block of tofu? i used half a block last night for dinner, but i want to make this.

  • Celine says:

    Joanna: it depends on if, uhm, you digest the hummus well or not. if you know what I mean.
    oh, good thing you mention the tofu size! I will go edit the post, but I’m talking about a 16 oz block. you can easily halve the recipe too to finish up the leftover block, no doubt.
    edit: turns out it already was noted. woohoo, I’m not entirely senile. (yet.)